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Coconut Rice Pudding with Tropical Fruit Medley

10267

35 minutes

Easy

6 servings

bella

ingredients:

Directions:

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Pork Broth Pork Broth

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Directions:

Rinse the rice: Wash the jasmine rice under cold running water. Soak the rice in enough water for 10-15 minutes. Drain and set aside.
In the inner pot of the rice cooker, pour 1 cup of coconut milk, add the rinsed rice, shredded coconut, honey, vanilla extract, and a pinch of salt. Press the cooking switch and cook for 20 minutes.
While the rice is cooking, prepare the tropical fruit medley by combining pineapple chunks and diced mango in a bowl.
Once the rice is done, fluff it with a fork and fold in the tropical fruit medley.
Serve the coconut rice pudding in individual bowls, garnished with additional shredded coconut and mint leaves.

Directions:

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Rinse the rice: Wash the jasmine rice under cold running water. Soak the rice in enough water for 10-15 minutes. Drain and set aside.
In the inner pot of the rice cooker, pour 1 cup of coconut milk, add the rinsed rice, shredded coconut, honey, vanilla extract, and a pinch of salt. Press the cooking switch and cook for 20 minutes.
While the rice is cooking, prepare the tropical fruit medley by combining pineapple chunks and diced mango in a bowl.
Once the rice is done, fluff it with a fork and fold in the tropical fruit medley.
Serve the coconut rice pudding in individual bowls, garnished with additional shredded coconut and mint leaves.

What Is pork broth?

Borsch—a sour and hearty soup that’s loved especially throughout Eastern Europe—is the national dish of Ukraine and a staple in nearly every household. There are four main categories of borsch in Ukraine: red, green, white, and cold (kholodnyk). Borsch is eaten at weddings and funerals, can be served hot or cold, and can be as thick as a stew or thin as a consommé. It can also be almost any color, and the correct hue of borsch is often a hotly contested topic.